What are the main ingredients in Peruvian-style Chicken & Green Crema?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Peruvian-style Chicken & Green Crema?

Calories: 963, Carbs: 73 grams, Fat: grams, Protein: 58.3 grams, Sugar: 34.5 grams, Salt: 351 grams

How do I prepare Peruvian-style Chicken & Green Crema?

GREEN MEANS GO: To a blender, add the sour cream, the rinsed spinach, the pesto, ½ the chopped oregano, the lime juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside. YOUR NEW FAV FLAVA: Preheat the oven to 200°C. In a bowl, combine the grated garlic, a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken pieces to the spiced honey mixture and toss until coated. Place on a roasting tray in a single layer. Place the sweet potato wedges on a separate roasting tray. Coat in oil and season. Pop both trays in the hot oven and roast until cooked through and crisping up, 30-35 minutes (shifting halfway). FINAL TOUCHES: When the potatoes have 10 minutes remaining, add the pepper strips to the chicken tray. Roast for the remaining time. PERUVIAN FEAST!: Pile up the glorious sweet potato wedges. Side with the Peruvian spiced chicken & pepper strips. Drizzle the green crema over the chicken and serve whatever is left in a bowl for dipping. Garnish with the remaining oregano.

What should be prepared from my kitchen to make Peruvian-style Chicken & Green Crema?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Peruvian-style Chicken & Green Crema

Kick up the heat with our spicy spinach, jalapeño, lime juice, coriander & chilli pesto, and oregano “green crema” sauce. Drizzled over Peruvian-style roasted chicken pieces served with sweet potato wedges for a perfectly balanced finish. This meal is a must-try!

Peruvian-style Chicken & Green Crema

with sweet potato wedges & fresh oregano

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bel Pepper
Bell Pepper
Bell Peppers
Chicken
Free-range Chicken Pieces
Fresh Oregano
Garlic Clove
Garlic Cloves
Honey
Lime Juice
Peruvian Spices
Pesto Princess Coriander & Chilli Pesto
Sliced Pickled Jalapeños
Sour Cream
Spinach
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Photo of Peruvian-style Chicken & Green Crema

Serves 1

YOUR NEW FAV FLAVA
Preheat the oven to 200°C. In a bowl, combine the grated garlic, a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken pieces to the spiced honey mixture and toss until coated. Place on a roasting tray in a single layer. Place the sweet potato wedges on a separate roasting tray. Coat in oil and season. Pop both trays in the hot oven and roast until cooked through and crisping up, 30-35 minutes (shifting halfway).
GREEN MEANS GO
To a blender, add the sour cream, the rinsed spinach, the pesto, ½ the chopped oregano, the lime juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
FINAL TOUCHES
When the potatoes have 10 minutes remaining, add the pepper strips to the chicken tray. Roast for the remaining time.
PERUVIAN FEAST!
Pile up the glorious sweet potato wedges. Side with the Peruvian spiced chicken & pepper strips. Drizzle the green crema over the chicken and serve whatever is left in a bowl for dipping. Garnish with the remaining oregano.

Garlic Clove - 1
Honey - 7.5ml
Peruvian Spices - 12,5ml
Free-range Chicken Pieces - 2
Sweet Potato - 250g
Sour Cream - 40ml
Spinach - 40g
Pesto Princess Coriander & Chilli Pesto - 30ml
Fresh Oregano - 3g
Lime Juice - 15ml
Sliced Pickled Jalapeños - 10g
Bel Pepper - 1

Download the Recipe

Serves 2

YOUR NEW FAV FLAVA
Preheat the oven to 200°C. In a bowl, combine the grated garlic, a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken pieces to the spiced honey mixture and toss until coated. Place on a roasting tray in a single layer. Place the sweet potato wedges on a separate roasting tray. Coat in oil and season. Pop both trays in the hot oven and roast until cooked through and crisping up, 30-35 minutes (shifting halfway).
GREEN MEANS GO
To a blender, add the sour cream, the rinsed spinach, the pesto, ½ the chopped oregano, the lime juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
FINAL TOUCHES
When the potatoes have 10 minutes remaining, add the pepper strips to the chicken tray. Roast for the remaining time.
PERUVIAN FEAST!
Pile up the glorious sweet potato wedges. Side with the Peruvian spiced chicken & pepper strips. Drizzle the green crema over the chicken and serve whatever is left in a bowl for dipping. Garnish with the remaining oregano.

Garlic Cloves - 2
Honey - 15ml
Peruvian Spices - 25ml
Free-range Chicken Pieces - 4
Sweet Potato - 500g
Sour Cream - 80ml
Spinach - 80g
Pesto Princess Coriander & Chilli Pesto - 60ml
Fresh Oregano - 5g
Lime Juice - 30ml
Sliced Pickled Jalapeños - 20g
Bell Pepper - 1

Download the Recipe

Serves 3

YOUR NEW FAV FLAVA
Preheat the oven to 200°C. In a bowl, combine the grated garlic, a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken pieces to the spiced honey mixture and toss until coated. Place on a roasting tray in a single layer. Place the sweet potato wedges on a separate roasting tray. Coat in oil and season. Pop both trays in the hot oven and roast until cooked through and crisping up, 35-40 minutes (shifting halfway).
GREEN MEANS GO
To a blender, add the sour cream, the rinsed spinach, the pesto, ½ the chopped oregano, the lime juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
FINAL TOUCHES
When the potatoes have 10 minutes remaining, add the pepper strips to the chicken tray. Roast for the remaining time.
PERUVIAN FEAST!
Pile up the glorious sweet potato wedges. Side with the Peruvian spiced chicken & pepper strips. Drizzle the green crema over the chicken and serve whatever is left in a bowl for dipping. Garnish with the remaining oregano.

Garlic Cloves - 3
Honey - 22.5ml
Peruvian Spices - 37,5ml
Free-range Chicken Pieces - 6
Sweet Potato - 750g
Sour Cream - 125ml
Spinach - 120g
Pesto Princess Coriander & Chilli Pesto - 90ml
Fresh Oregano - 8g
Lime Juice - 45ml
Sliced Pickled Jalapeños - 30g
Bell Peppers - 2

Download the Recipe

Serves 4

YOUR NEW FAV FLAVA
Preheat the oven to 200°C. In a bowl, combine the grated garlic, a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken pieces to the spiced honey mixture and toss until coated. Place on a roasting tray in a single layer. Place the sweet potato wedges on a separate roasting tray. Coat in oil and season. Pop both trays in the hot oven and roast until cooked through and crisping up, 35-40 minutes (shifting halfway).
GREEN MEANS GO
To a blender, add the sour cream, the rinsed spinach, the pesto, ½ the chopped oregano, the lime juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
FINAL TOUCHES
When the potatoes have 10 minutes remaining, add the pepper strips to the chicken tray. Roast for the remaining time.
PERUVIAN FEAST!
Pile up the glorious sweet potato wedges. Side with the Peruvian spiced chicken & pepper strips. Drizzle the green crema over the chicken and serve whatever is left in a bowl for dipping. Garnish with the remaining oregano.